# Components:
→ Biscotti Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1 teaspoon baking powder
04 - Pinch of salt
05 - 2 large eggs
06 - 1/4 cup unsalted butter, melted
07 - 1 teaspoon vanilla extract
08 - 3/4 cup whole almonds, toasted
→ Chocolate Coating
09 - 5 ounces dark chocolate, chopped
10 - 1 teaspoon coconut oil (optional, for shine)
# Directions:
01 - Preheat oven to 350°F. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together eggs, melted unsalted butter, and vanilla extract. Add the wet ingredients to the dry and stir until integrated. Fold in toasted whole almonds until evenly distributed.
02 - Divide the dough in half and shape each portion into a 12-inch log. Place both logs on a parchment-lined baking sheet with space between them. Bake in the preheated oven for 20 to 22 minutes or until set and lightly golden. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
03 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet. Return to oven and bake for 8 to 10 minutes per side until crisp and golden throughout. Cool biscotti completely on a wire rack.
04 - Melt dark chocolate with coconut oil (if using) in a heatproof bowl set over simmering water or in the microwave. Dip one end of each cooled biscotti into the melted chocolate, allowing excess chocolate to drip off. Arrange dipped biscotti on parchment paper and let chocolate set until firm.
